Bison Blade Roast

[cdd315]

I'm not sure if this goes in the beef recipes or not .. please move it to where you see fit!

So I bought this 4.5 lb boneless hunk of meat from my favorite butcher. My initial intent was to bring it up to a high temp and pull it, but now I'm not so sure. The other way I could do this is take it to 185 or so and slice it.

I'd like to see some idea's from others in the pit to see how I should proceed. I have it dry brining right now covered with 2 tsp's of salt in the fridge and going to do it tomorrow.

[Danjohnston949]

cdd315, My inclination is you would want to Slice It! I think it is to lean to Pull Well in my HOP? Eat Well and Prosper!
From Fargo ND, Dan

[cdd315]

I want to agree with you Danjohnston949 and it is probably the safest way to go .. but I really really want to have pulled bison I've been reading recipes and of course they're all using a crock pot. Well I have a crock pot but am not pulling it out and dusting it off for this cook. I gotta plan this out a little. I think If I'm careful and not dry it out too much I'll see what it's like when it reaches 185. If it's not quite ready I'll let it go longer. I don't want to wrap it and turn it into a pot roast.

[HorseDoctor]

As lean as all the bison I've had has been, getting it "pullable" stage & still moist without wrapping somewhere along the line might be a challenge.Let us know how it works.

[cdd315]

HorseDoctor you may be right. What internal temp would you take the meat to for slicing? What temp would you take it to if you would try to pull it? I may wrap it after I get some bark on it.

[cdd315]

So the BGE settled in at 228 for the cook today. When the meat reached 155 I decided to wrap it up so I could reserve the drippings in case it ended up too dry .. plus it hit the stall at that point. When it reached 185 I brought it into the house to take a look at it. It wasn't ready to pull so I set the oven to 235 and put the roast into it (wanted to use the egg for something else). When it got up to 190 I turned the oven off and left it alone for about 3 hours. The internal temp eventually reached 194 and then started falling slowly. When it dropped to 165 and I took it out of the oven. After opening the wrapping and testing it with a fork, I decided it was good to go.





It turned out a little on the dry side but I was able to retain some juice from wrapping it to counter that. Taste is phenomenal and I can't tell it's bison. I would do it again!!

[CurlingDog]

When you wrapped it (foil?) at the stall, did you include more liquid with the meat, and if so, what did you add? Broth? beer? water?

[cdd315]

CurlingDog I added around half a can of beer. In the end I had about 2 cups of broth.

[CurlingDog]

Proper! when you do it again, i would use the juices as the start to Meatheads Texas BBQ mop and let people dunk or drizzle it on top. ...http://amazingribs.com/recipes/BBQ_s...mop-sauce.html

[cdd315]

This is what I love about this site! Everyone's helpful and full of suggestions CurlingDog that's a great suggestion .. I'm going to make that mop sauce tonight. We didn't get a chance to eat much of the bison so I have it chilling in the fridge for tonights dinner

[CurlingDog]

I can't smoke a brisket any more for friends without making a batch of that sauce to go with it. I'd never hear the end of it if i did omit it. While i haven't tried it on Bison, I did use up some leftover mop sauce with an elk roast and it was just as good. I had plenty left over from his recipe, so i froze some in an old ice cube tray. Drop two or three cubes in a batch of chili for a change of pace. Tasty, and economical!

[HorseDoctor]

Well done! Wonder how it would go if a person had some mop sauce already made to add some of that when you wrapped. The butter or rendered beef fay in the sauce would keep the meat moist & add flavor right along.

[cdd315]

HorseDoctor I just made a batch of the mop sauce CurlingDog mentioned and wow, is it ever good!! I would add some when wrapping just to see if it helps for sure.

[wiltfore]

That looks delicious!